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This is the place to store and share my favourite recipes, products and cookbooks. Along with my musings about food in generalSun, 11 Mar 2018 20:40:41 +0000enhourly1http://wordpress.com/https://s2.wp.com/i/buttonw-com.png A Little Thought for Foodhttps://alittlethoughtforfood.wordpress.com
Pork and Pancetta Stuffinghttps://alittlethoughtforfood.wordpress.com/2014/12/22/pork-and-pancetta-stuffing/
https://alittlethoughtforfood.wordpress.com/2014/12/22/pork-and-pancetta-stuffing/#commentsMon, 22 Dec 2014 17:53:40 +0000http://alittlethoughtforfood.wordpress.com/?p=599Continue reading Pork and Pancetta Stuffing→]]>Pork Pancetta Stuffing Balls

It’s that time of year when the Turkey needs stuffing! This year I’ve gone for a Butterfly Turkey Crown, which I’ll spread the stuffing over before I fold back together and roast. I’ve plumped for this slightly smoky Pork and Pancetta stuffing which should keep the breast moist and flavourful.

If you don’t have a bird to stuff just roll it into balls and cook for 20 mins or so until they are cooked though and browned.

Ingredients

2 onions, chopped

1/3 lb (150 g) mild pancetta, cut into fine dice

2 tablespoons (30 ml) olive oil

8 oz (227 g) white button mushrooms, coarsely chopped

4 cloves garlic, finely chopped

1 lb (454 g) pork sausage meat

3 cups (750 ml) bread cubes, without the crust

Zest of 1 unwaxed Lemon

1 tsp Dried Thyme

1 tsp Dried Oregano

Salt and pepper

Method

1.In a large saucepan, soften the onions and pancetta in the oil. Add the mushrooms and garlic and cook for about 5 minutes, then leave to cool.

2. Add the sausage meat, cooled onion mixture, breadcrumbs and lemon zest along with the herbs and seasoning to a large bowl and mix thoroughly.

Use to stuff the bird of your choice or roll into balls and cook separately and serve……..

This is the Puerto Rican version of an “Egg-Nog”, made with coconut cream, condensed milk, Christmas spices and of course a liberal helping of rum! This recipe is egg free.
It’s served well chilled in cups with a sprinkle of cinnamon and nutmeg over the top, however for something more sofisticated pour into martini glasses, garnished with a short stick of cinnamon and dusted with some grated nutmeg, Feliz Navidad!

I’ve been watching last year Oregano grow like mad this year and needed to cut it back before it went to seed. I was wondering what to do with leaves rather than just dump them in the compost when I remembered this recipe in Paul Hollywood’s Bread
book, that Kimbob’s bought me for Valentine’s

Makes: 1 loaf

Tip: I use dried yeast when making wholemeal bread as the re-activation in warm water gives the heavier wholemeal flour a helping hand to rise. Feel free to use easy bake dried yeast or fresh if you want. You don’t need to activate the Easy Bake yeast just add it to the flour and stir in.

Ingredients

400 g strong bread flour

100 g rye flour

1 tsp sugar

1 1/2 tsp salt

2 tsp dried yeast (or 7g easy bake dried yeast\20g fresh yeast)

50 g butter, diced and softened to room temperature

1 large bunch of oregano, de-stalked and finely chopped

300 ml water

Method

Activate the dried yeast by whisking the sugar into 160 ml of the water until dissolved, then add the yeast and whisk again. Leave in a warm place for 10 – 15 mins or until 2cms of froth covers the surface, whisk again and use (Not required for Easy Bake yeast)

Add the flour, salt and chopped herbs into a bowl and mix thoroughly

Add the butter and rub completely into the flour mix

Slowly add the yeast and water and mix in with your hands until all the flour from the side of the bowl, has been incorporated.

Transfer the dough to a floured surface and knead for 6 minutes. Put the dough back into the bowl and leave to rise for 2 to 2.5 hours until doubled in size.

Lightly grease a baking sheet. Return the dough to the floured surface and shape into a ball, then slightly flatten with your hands and dust with some rye flour. Using a sharp knife, mark out the traditional square shape on top of the dough, pop onto a baking tray and leave to rise for 1 hour.

Preheat the oven to 220°C/gas 8. Bake for 30 minutes until until the bread is risen, the crust is golden brown and sounds hollow when tapped on the bottom and transfer to a wire rack to cool.

Enjoy with butter, or as the base for a slice or two of Mature Cheddar Cheese on toast or dunked in a bowl of my Bacon and Lentil or MinestroneSoup

I fancied cooking something vegetarian for a change, this tasty one pot dish is quick and easy to prepare and is substantial enough to fill a hole in anyones appetite. It’s only about 170 kCals per portion too.

Serves 4 – Gluten Free*

Ingredients:

1 tsp olive oil

1 Red Chilli

2.5 cms Root Ginger, peeled

2 cloves Garlic

1 medium onion, finely diced

3 mixed peppers, diced

1 tbsp Garam Masala

1/2 tsp Turmeric

1 tsp Cumin

1 tbsp Tomato Puree

1 400g tin of Chopped Tomatoes

1 400g tin of Chickpeas, drained

1 bag of Spinach, (200 – 250gms)

Method

Whizz the Garlic, Chilli and Ginger in a blender until it forms a paste, (you can substitute paste versions of these instead and use as directed on the tubes\jar)

Heat the paste and olive oil in a large heavy bottomed pan, until it becomes fragrant and starts to sizzle (be careful not to burn the paste or it will become bitter)

Add the onion and peppers and fry for a few minutes, util the onions start to become translucent)

Add the spices and tomato puree and cook for a few moments

Add the Chickpeas, and Chopped Tomatoes plus a splash of water and simmer for 10 mins.

Add the spinach and cook for a few minutes until it’s wilted, then stir through the curry.

Serve with some plain boiled rice and a Naan or Chapati and enjoy this healthy delight…..

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

“Once you’ve grasped the recipe for wholemeal bread you’ll never stop making it” was something I heard a long time ago and it’s true. This easy recipe make two small 450g loaves or a single 900g one. As it doesn’t contain any of the flour ‘improvers’ and preservatives that you find in commercially bought loaves, it won’t last as long, so I normally make two small ones and wrap one tightly and pop it in the fridge to keep for a day or two.

Tip: I use dried yeast when making wholemeal bread as the re-activation in warm water gives the heavier wholemeal flour a helping hand to rise. Feel free to use easy bake dried yeast or fresh if you want. You don’t need to activate the Easy Bake yeast just add it to the flour and stir in.

Ingredients:

450g strong plain wholemeal flour

225g strong plain white flour

2 tsp salt

1 tsp caster sugar

2 tsp dried yeast (or 7g easy bake dried yeast\20g fresh yeast)

25g butter, cubed

About 450 ml warm water (2 parts cold to one part boiling), the true amount depends on the day and the flour

Method

Activate the dried yeast by whisking the sugar into 160ml of the water until dissolved, then add the yeast and whisk again. Leave in a warm place for 10 – 15 mins or until 2cms of froth covers the surface, whisk again and use (Not required for Easy Bake yeast)

Sift the white flour into a large bowl

Add the wholemeal flour and salt and stir.

Rub the butter into the flour mixture and make a well in the middle.

Mix the activated yeast liquid and enough of the remaining water into the flour to make a soft dough.

Turn out the dough onto a lightly floured surface and knead for about 10 minutes or until smooth and elastic.

Shape into a round an place in a clean large and lightly oiled bowl, pop into a large plastic bag or loosely cover with oiled cling film and leave to rise in a warm place until doubled in size.

Oil two 900g loaf tins.

Once the dough as risen (You can tell if it’s fully risen as the dough won’t pop back when you press your finger lightly into it), knock it back on a lightly floured surface, divide into two (if you want two loaves), roughly shape into rectangles and pop in the tins.

Cover and leave to rise again, for about ½ hour or until doubled in size.

Meanwhile preheat the oven to 230°C/450°F

Dust the loaves with a sprinkling of wholemeal flour and cook for 15 mins then reduce the temperature to 200°C\420°F and cook for another 15 to 20 mins until the bread is risen, the crust is lightly browned and sounds hollow when tapped on the bottom

This creamy, hearty yet healthy soup, tantalised the tastebuds of my colleagues when I bought a batch to work for my lunch. at around 200 kcals per portion (without an added dash of cream) it makes a tasty and filling lunch.

Serves 4 – Gluten Free*

Ingredients:

1 tbsp olive oil

2 medium brown onions, roughly chopped

1 kg Butternut Squash, peeled, de-seeded and roughly chopped

2.5 cm root ginger, peeled and chopped

1 red chilli, de-seeded and sliced thinly

2 tsp cumin seeds, dry roasted

1/2 tsp ground cumin

1 tsp ground coriander

2 garlic cloves, roughly chopped

1 litre hot vegetable or chicken stock

Method

Heat the olive oil in a large saucepan.

Add the onion, ginger and chilli. Cook on a low to medium heat for 5-10 minutes until the onions are soft.

Add the Butternut squash , ground spices, cumin seeds and garlic and cook for a further 5 minutes until the aromas are released.

Turn up the heat, then add the stock plus a good grind of black pepper and bring to the boil.

Turn down to a simmer and allow to bubble slowly for 30 to 35 mins or until the squash is cooked (press against the side of the pan with the back of a spoon, it should be soft).

Blend to a fine consistency with a stick blender, you might need to add some more hot water if the soup is too thick.

Season to taste, then top with a swirl of single or soured cream (optional).

Carrying on with the health kick I made a soup that definitely hits the mark on all counts, a tasty filling and healthy soup that weighs in at a lowly 150kcal (approx) per portion! Try it and you won’t be disappointed.

It’s worth taking the time to skin the baby broad beans, as the soup looks and tastes nicer without the white sheaf that surrounds each green bean

Serves 4 – Gluten Free*

Ingredients:

1 tbsp olive oil

1 medium brown onion, finely diced

2 celery sticks, finely diced

1 medium carrot, finely diced

2 tsp ground cumin

1 tbsp Tomato Puree

2 garlic cloves

1 tsp Harissa

1 litre hot vegetable stock

400g can chopped plum tomatoes

400g can chickpeas, rinsed and drained

100g frozen baby broad beans, skinned

zest and juice ½ lemon

Method

Heat the olive oil in a large saucepan.

Add the onion, celery and the carrot. Cook on a low to medium heat for 5-10 minutes until the onions are soft.

Add the cumin, garlic, harissa and tomato puree and cook for a further 1 – 2 minutes until the aromas are released.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.

This is a variant of the Roast Fennel and Olive bread, I wanted to try and get some more Mediterranean flavours in, the recipe was a trial run and didn’t come out too badly. I’m going to try adding some sundried tomato puree to the water next time and maybe some roasted garlic. The basic recipe is listed

Makes 1 large loaf or 2 smaller ones

Ingredients

700 g strong white bread flour

½ tsp salt

1 tsp sugar

7 g sachet dried active yeast

1 tsp mixed herbs

2 tsp olive oil from the sun dried tomatoes

75 g Sun Dried tomatoes (in oil), drained, roughly chopped and dried in kitchen towel, dusting them in a little flour will also help them to be mixed into the dough

150g quartered Kalamata Olives, drained and dried in kitchen towel, as with the tomatoes, dusting them in a little flour will also help them to be mixed into the dough

1 tsp Zatar (optional)

Method

Sift the flour and salt into a large bowl and stir in the sugar and yeast with the herbs and 1 tbsp of the oil and 425ml of lukewarm water.

Mix to a soft dough, then transfer to a floured work surface and knead for 10 minutes, until smooth and elastic.

Knead in the olives and tomatoes until evenly distributed.

Place in a clean, oiled bowl and cover with a clean tea towel and set aside in a warm place for 1-2 hours or until doubled in size.

Turn the dough out onto the work surface and knead again briefly.

Shape into a sausage shape about 32cm long, slash the top a few times with a sharp knife and transfer to a lightly oiled baking sheet.

Drizzle over the rest of the oil. Cover with a tea towel again and leave to rise for 20 minutes.

Scatter the Zatar and a little flaked sea salt over the top.

Preheat the oven to 230°C, gas mark 8. Bake the loaf for 30-35 minutes or a bit longer if your mixture is a tad dense It should have risen and be golden and also sounds hollow when tapped on the base.

I am currently really excited by the thought of making my own bread, by hand not with a bread machine. I regularly make Irish Soda Bread and a variant using cheese but wanted to try something completely different. I found a recipe for a roasted fennel seed bread online which just seemed a bit plain, so I jazzed it up with some olives.

Makes 1 loaf

Ingredients

700 g strong white bread flour

½ tsp salt

1 tsp sugar

7 g sachet dried active yeast

2 tsp fennel seeds, toasted and roughly crushed

2 tsp olive oil

7 tbsp quartered Kalamata Olives, drained and dried in kitchen towel, dusting them in a little flour will also help them to be mixed into the dough

Method

Sift the flour and salt into a large bowl and stir in the sugar and yeast with half the fennel seeds, 1 tbsp of the oil and 425ml of lukewarm water.

Mix to a soft dough, then transfer to a floured work surface and knead for 6-8 minutes, until smooth and elastic.

Knead in the olives until evenly distributed.

Place in a clean, oiled bowl and cover with a clean tea towel and set aside in a warm place for 1-2 hours or until doubled in size.

Turn the dough out onto the work surface and knead again briefly.

Shape into a sausage shape about 32cm long, slash the top a few times with a sharp knife and transfer to a lightly oiled baking sheet. Scatter the rest of the fennel seeds and a little flaked sea salt over the top.

Drizzle over the rest of the oil. Cover with a tea towel again and leave to rise for 20 minutes.

Preheat the oven to 230°C, gas mark 8. Bake the loaf for 30-35 minutes or a bit longer if your mixture is a tad dense It should have risen and be golden and also sounds hollow when tapped on the base.

As January passes into February and the weather stays we and wild down in the south east of England, my soon to be wife (Kim) and I started a bit of a health kick. We both trying to eat less fat, more pulses and vegetables, and soup seems the obvious choice for lunch, homemade of course! I quick check through the cupboards and fridge, last weekend, led me to this recipe. It’s worth finely dicing the vegetables in this recipe as it gives the finished soup a better finished result.

A quick calculation of the caloric values of the ingredients suggests that it should be around 500kcals per portion

Serves 4 – Gluten Free*

Ingredients:

1 tbsp olive oil

1 medium brown onion, finely diced

2 x 70g packs pancetta

1 medium carrot (about 120g), finely diced

1 stick of celery, finely diced

1 tsp ground cumin

½ tsp turmeric

2 garlic cloves, finely chopped

1 chilli, sliced

1.25 litres of fresh Chicken or Vegetable stock or 2 good gluten free stock cubes in 1.25 litres of boiling water

250g red lentils, rinsed

Method

Heat the olive oil in a large saucepan. Add 1 pack of pancetta and cook until the fat starts to run,

Add the onion, celery and the carrot. Cook on a low to medium heat for 5-10 minutes until the onions are soft.

Add the cumin, turmeric, garlic and chilli and cook for a further 1 – 2 minutes until the aromas are released.

Pour in the stock and add the lentils.

Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren’t sticking.

Meanwhile, fry the remaining pack of pancetta in a small frying pan for about 10 minutes until golden and crispy. You don’t need to add any oil as plenty will run from the pancetta.

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.

Was flicking through the latest olive magazine and I found a recipe for a tart I used to make at school. The Gypsy Tart is one of those retro classics that has disappeared into obscurity, hopefully it’s inclusion in the magazine will propel it back into popularity.

Serves: 10

Ingredients

Pastry

125g unsalted butter

250g plain flour

1 large egg

90g caster sugar

Filling:

200ml evaporated milk

165g dark muscovado sugar

Method

Put the sugar and butter into a food processor and mix until the they are combined and pale.

Add the egg and mix for 30 seconds

Pour in the flour and mix for a further 30seconds or until it starts to make a ball.

Kneed gently on a floured surface, and shape into a rough disc. Cover in cling film and rest in a fridge for at least 30 minutes.

Preheat the oven to 160°c (fan). Roll out 300g of the pastry (the rest of the pastry can be frozen for later use) and line a 21cm loose bottom tart tin

Line with some greaseproof paper and pour in some baking beans and blind bake for 15 minutes.

Remove the beans and brown in the oven for a further 10 minutes or the pastry is pale golden brown and allow to cool.

Wisk the evaporated milk and sugar together with an electric Wisk for 15 minutes (do not scrimp on this or the filling won’t have the correct consistency when cooked).

Pour into the tart base and cook for 10 to 15 minutes until the filling is risen and just set.

I’ve been making Espresso Martinis for a while now and wondered how I could make it a more intense flavour without watering down the amount of alcohol or making too bitter. I hit upon the idea of creating a espresso vodka infusion to use as the base.

Ingredients

1/2 cup of whole Espresso Coffee Beans (or Other Dark Roast Beans)

1 litre of Vodka

Method

Roughly crush the coffee beans using a pestle and mortar.

Add to a sterilised 1.5 ltr KIlner jar, and pour over the Vodka.

Seal and allow the beans to steep in a cool dark place for 7 days (or at least a minimum of 2 days if you can’t wait)

Strain through muslin to remove the solids, and again through a coffee filter if you want a clear liquid.

Decant to a bottle and enjoy responsibly….. I’ll be using it in a ‘Coffee Ciapiroskwa’ (recipe to follow)

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufacturers change the base ingredients of their products frequently.

This recipe is a breakfast and lunch favorite with my family and I, it’s a quick and easy and very tasty meal. Baking eggs in a spicy tomato sauce is very common in many parts of the world, most famously in the Mexican dish huevos rancheros. This version is topped with cheese for an extra treat.

Ingredients

For the flat breads

250g/9oz plain flour, plus extra for dusting

pinch salt

1tbsp olive oil

For the eggs

1 tbsp olive oil

1 onion, chopped

1 green pepper, deseeded and sliced

1 garlic clove, sliced

½ tsp crushed chilli flakes

½ tsp cumin seeds

2 x 400g/14oz tins chopped tomatoes

salt and black pepper

6 eggs

100g/3½oz feta cheese or Greek-style cheese, crumbled

Method

To make the flat breads,

Sieve the flour and a generous pinch of salt into a mixing bowl.

Make a well in the middle and add the oil.

Mix into the flour then add 100-150ml/3½-5fl oz warm water until the mixture comes together to form a dough.

Knead the dough for 3-4 minutes, or until elasticated a little so that the dough springs back while you knead.

Set aside to rest.

For the eggs.

Heat a wide, heavy-based pan over a medium heat and toast the cumin seeds for a moment.

Add the olive oil and gently fry the onion with a pinch of salt until softened and translucent. Add the green pepper, cover with a lid and gently fry for further five minutes, or until soft.

Once the pepper is softened, add the garlic.

Cook for two minutes, then sprinkle in the chilli flakes and add the chopped tomatoes. Season with a little salt and pepper.

Cook over a medium-low heat for 10-15 minutes, or until the sauce is thickened and rich, taste and adjust the seasoning as necessary.

Cook the flat breads.

Meanwhile, divide the flat bread dough into eight balls.

On a lightly floured work surface, roll each ball out to the thickness of a 50p piece (each flat bread should be approximately 12cm/4½in in diameter).

Heat a heavy-based frying pan over a high heat.

Cook a flatbread in the dry pan for 2-3 minutes on each side, or until slightly charred, cooked through and a little puffed up.

Transfer to a plate and wrap in a clean tea towel. Repeat the process with the remaining dough.

Keep warm while you finish the eggs.

Finish the eggs.

Make six wells in the tomato mixture and break an egg into each.

Cover the pan and cook gently over a low heat for 3-4 minutes, or until the whites are set (cook for a further 2-3 minutes if you like your yolks set).

Sprinkle with the feta and serve with the warm flat breads on the side. If you are sort on time you can replace the flat breads with some warm pitta breads.

This sophisticated coffee cocktail is best drank at elevenses for a little pick-me-up! Hopefully “the sun is over the yard-arm” somewhere in the world by then!

I use chilled espresso rather than a coffee liqueur for that good old caffeine kick

Serves 1 – Gluten Free*

Ingredients

50ml/2fl oz vodka

25ml/1fl oz Galliano, or similar liqueur

1 tsp Gomme or sugar syrup

25ml/1fl oz freshly brewed and chilled Espresso coffee

3 coffee beans, for garnish

Method

Fill a Boston Shaker half full with cracked ice

Add the vodka, liqueur, syrup and fresh coffee

Shake hard to ensure a foam.

Strain into a chilled martini glass and garnish with the coffee beans.

Enjoy responsibly…..

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufacturers change the base ingredients of their products frequently.

The ‘Wibble’ is a Martini styled cocktail, that uses both a plain Plymouth Gin and a Sloe Gin. This combination along with the lemon and grapefruit gives this modern classic a heady, slightly sour but fruity taste.

Servings: 1

*Gluten Free

Ingredients

25ml Plymouth Gin

25ml Sloe Gin

25ml Grapefruit juice

12ml Lemon Juice

Dash of Gomme Syrup

A thin sliver of Grapefruit or Lemon zest for garnish

Directions

Fill a Boston shaker half-full with cracked ice.

Add the Gins, lemon juice, grapefruit juice and syrup

Shake well.

Strain into chilled Martini glasses.

Garnish with the zest

Enjoy this fruity Martini responsibly….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Rhubarb is just coming into season, and I’m looking forward to eating the varied crumbles, like my Rhubarb and Blood Orange Crumble, and pies that this fruit that is really a vegetable (see Mackerel with Rhubarb) can be used for, I always end up with a glut. This year in preparation for that I found a good recipe for a rhubarb and vodka infusion that I’m going to have to try, although I’m not sure I can wait that long…

Makes 1 litre – Gluten Free*

Ingredients

1 litre vodka

4 rhubarb sticks (ripe red not green ones)

½ lemon, zest only

3 cloves

1 cinnamon stick

3 tbsp sugar

Method

Crush rhubarb with a mortar and pestle and place in a kilner jar with sugar and leave to macerate for two days.

Add the cloves, cinnamon and zest and cover with vodka.

Leave the jar in a cool dark place for 3 weeks, but shake daily.

Filter through muslin, re-bottle and leave for 3 months before drinking.

Serve responsibly with tonic over ice or as a base to a Rhubarb-tini

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

Barbecue time approaches and I’m on the hunt for recipes that would add a special touch to a barbecue party. This sparking cooler adds the summer taste of rhubarb to ice cold Prosecco and is sure to get the party fizzing.

Ingredients:

Method

Pour all ingredients into an ice-filled jug.

Top off with Prosecco and stir gently.

Garnish with thin slices of lime or lemon.

Serve and enjoy responsibly

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

The ‘Gin and French’ harks back to the traditional gin cocktails of the 1860’s, when Gin was at the height of it’s popularity in London and the ratios of Gin and Vermouth were equal. Continuing with the heritage theme of this cocktail it’s stirred rather than shaken like the classic Bond Martini, like the Vespa. Somerset Maugham is often quoted as saying that “a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another”! I tend to agree with the great Mr Maugham for this recipe.

Although any French vermouth can be used, I enjoy the golden colour and fruitiness that the Lillet Blanc brings it.

Ingredients

Method

Place the Gin and Lillet in a mixing glass with a handful of ice and stir gently.

Strain in to a Martini glass and garnish with a twist of lemon peel

Serve and enjoy responsibly….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.

The best roast spud are crisp and crunchy on the outside while being soft and fluffy on the inside. They are the classic side to any roasted meat. Adding semolina just before roasting adds extra crispiness to the spud too!

My favourite variety of potato to use is Desirée, but Romano and King Edward are also good for roasting

Ingredients

1.5kg Potatoes

100g fat or any oil with a high smoke point. Goose or duck fat is perfect as it has a high smoking point (reserved from the Two Fat Ladies Roasted Goose recipe is best)

1 heaped tbsp of Semolina (optional)

Method

Pre heat the oven to 220°C/200°C fan/425°. Put the fat or oil into a heavy based roasting tin, and pop into the oven to melt and heat.

Thinly peel the potatoes using a potato peeler and cut in fairly even sized pieces , lengthways is best as it give you more edges to crisp up.

Pop them into a pan, cover with cold water and a pinch of salt and bring to the boil. Leave to simmer for around 10 mins until they fare starting to go fluffy. To test this lift one of the potatoes, and scrape the edge with a fork, if it’s still smooth then cook for a minute or tw longer.

Drain the potatoes using a colander, and put back into the hot pan, placing it back on the heat for a moment to dry the potatoes off.

Put the semolina on top of the potatoes and pop a lid onto the pan and give them a quick shake, this will distribute the semolina and rough up the edges of the potatoes too.

Remove the roasting tin from the oven and place on the hob on a high heat,

Put the potatoes into the pan a few at a time and using a spoon baste them with the hot fat\oil (this seals them and stops them from being greasy). Be careful not to burn yourself with the sizzling fat.

Put the tray back into the top of the oven for 40 to 50 mins, until they are golden brown.

Simnel cake is a light fruit cake which is covered in Marzipan and toasted. It’s normally eaten on the middle Sunday of lent and it’s been around since the Middle Ages. More recently it was traditionally given by Victorian servant girls to their mothers when they returned home on Mothering Sunday.

Normally eleven, or more occasionally twelve, marzipan balls are used to decorate the cake, as the balls are supposedly meant to represent the twelve apostles, minus Judas or Jesus and the twelve apostles, minus Judas.

Serves: 11

Ingredients

For the cake

100g glacé cherries

225g butter, softened

225g light muscovado sugar

4 large eggs

225g self-raising flour

225g sultanas

100g currants

50g chopped candied peel

2 lemons, grated zest only

2 tsp ground mixed spice

For the filling and topping

500g marzipan

2 tbsp apricot jam, warmed

Method

Preheat the oven to 150C/280F/Gas 2.
Grease and line a 20cm/ 8in cake tin with baking parchment.

Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.

Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed.

Pour half the mixture into the prepared tin.

Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture.

Spoon the remaining cake mixture on top and level the surface.

Bake in the pre-heated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Covering with aluminium foil after one hour if the top is browning too quickly.

Leave to cool in the tin for 10 minutes then turn out, peel off the lining parchment and finish cooling on a wire rack.

When the cake is cool, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate.

Mark a criss-cross pattern on the marzipan with a sharp knife.

Form the remaining marzipan into 11 (or 12) balls.

Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake.

Brush the tops of the balls with beaten egg and then carefully place the cake under a preheated hot grill for a few moments to lightly toast.

Decorate further with candied fruit and flowers is you wish, slice and serve.

Living by the sea allows me to enjoy the freshest of bounty from it, and shellfish, especially is at it’s best when it bought fresh from a fish shop owned by a fisherman. The Cockles recipe is from Shaun Rankin and was devised for the Great British Menu. Although it’s bursting with a the flavours of the Mediterranian it harks back to my Welsh roots as I had the best cockles on the Gower Coast.

Serves 4 – Gluten Free*

Ingredients

1 tbsp of olive oil

1 shallot, trimmed and sliced

1 garlic clove, sliced

90g of cubed pancetta

900g of cockles

2 sprigs of fresh thyme

300ml of white wine

6 basil leaves, roughly chopped

Freashly ground black pepper

Method

Thoroughly rinse the cockles before cooking, discarding any that are broken.

Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard

Heat the olive oil in a heavy based frying pan and sauté the shallot and garlic over a medium heat for about 2 minutes until the shallots are soft and translucent but not coloured

Add the pancetta cubes and fry for a further minute.

Now add the cockles, thyme and finally the white wine.

Cover with a lid and steam w for 4 minutes or until the shells have fully opened

Spoon the cockles into a serving dish and sprinkle the basil on the top.

Pour over the cooking juices and finish with black pepper.

Serve with some toasted focaccia (or a Gluten Free alternative)

*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently

I was reading through a old recipe book, that was my Grandmothers, I came across a heavily annotated recipe for Cawl, which a Welsh version of the ubiquitous Irish Stew. The book is starting to fall apart and St David’s is almost upon us I’ve decided to publish the recipe up here. The flavour improves if you make it the day before hand.

Serves 4 – Gluten Free*

Ingredients

I’ve converted the Imperial Measurements in the book to metric for ease

Step 1: Getting ready
Allow you steaks to get to room temperature before cooking, so remove from the refrigerator at least an hour before you need them.

Step 2: Preheat the pan
Begin by placing the griddle or heavy based frying pan over a high heat and allow it to become very hot.

Step 3: Oil and season
Now brush both sides of the steak with a light coating of oil and season both sides with salt and pepper to taste. It’s always a good idea to season your steak just before cooking it. Otherwise, the salt with draw the all moisture out of the meat and will affect the taste.

Step 4: Fry the steak
Now that the griddle pan is really hot, place the rib eye onto it. If you are using a regular frying pan, pour a little oil on it before adding the steak. Then cook the meat until the bottom is crispy and brown.
Don’t crowd your pan, don’t cook more that 2 steaks at a time otherwise the temperature of the pan will drop and the streaks will stew rather than fry
You can check to see how it’s cooking, by turning one end up, to see how the crust is building up. Brush once more with oil, season and turn it over to the other side. Don’t ever turn the meat more than once. It makes it very tough. Now reduce the heat to medium.

Timings for a 2 cm thick steak at room temperature before cooking

Blue: 1 minute each side

Rare: 1½ minutes each side

Medium rare: 2 minutes each side

Medium: 2¼ minutes each side

Medium-well done: 2½ – 3 minutes each side.

Step 6: Remove and rest
When ready, remove the rib eye from the pan with your tongs and place it immediately onto a wooden board or a rack. It is important to let the steak rest 2 or 3 minutes before serving. This will allow the juices to disperse throughout the steak, enhancing its flavour and allowing the steak to relax, ensuring it’s not tough.

Bearnaise sauce is a derivation of the classic Hollandaise sauce, the difference is that it’s flavoured with Tarragon. Bearnaise is my favourite sauce to accompany a good pan seared steak (preferably a big old lump of well aged Rib Eye).

Pig cheeks are a forgotten but extremely tasty cut of meat and as they are out of fashion they’re still relatively cheap too. A couple of weeks ago my other half bought a pack of them at out local supermarket, after I had been describing a menu with braised cheeks on in a restaurant I visited during a trip to Montreal a few years ago. I popped them in the freezer as I didn’t have the time to do them justice and cooking them they deserved, the cheeks respond best to a gentle braising.
With this easy recipe from Nigel Slater, the ingredients take less than 15 mins to prepare and the oven does the hard work.

This recipe originally by Mary Cadogan, is based on a Greek classic. It’s made using Orzo, a widely available small rice sized pasta, which is used in place or the original Greek ingredient; Manestra.
It’s an easy recipe but takes a while to cook, however the flavoursome and tender lamb makes it all worthwhile

Serves 6

Ingredients

1kg shoulder of lamb

2 onions, sliced

1 tbsp chopped fresh oregano (or 1 tsp dried if you don’t have fresh)

½ tsp ground cinnamon

2 cinnamon sticks, broken in half

2 tbsp olive oil

400g can chopped tomatoes

1.2l chicken or vegetable stock, hot.

400g orzo

freshly grated parmesan , to serve

Method

Heat oven to 180C/fan 160C/gas 4.

Cut the lamb into 4cm chunks and spread over the base of a large, wide casserole dish.

Top Tip:
This recipe can be frozen, just cool and freeze after step 4 and defrost and return to a casserole dish, gently bring to a boil (adding some water if it looks a little dry) and restart at step 5.

Mussels are in season in any month that has an ‘R’ is the old British adage, and this classic French\Belgian recipe is a restaurant classic which is deceptively easy to replicate at home. Although I love the mussels, my favourite part of the dish is the creamy white wine sauce, mopped up with fresh crusty bread, like a home-made Irish Soda Bread.

Ingredients

1.75kg fresh live mussels

1 garlic clove, finely chopped

2 shallots, finely chopped

15g butter

a bouquet garni of tied parsley stalks, thyme stems and bay leaves

100ml dry white wine or cider

120ml double cream

handful of parsley leaves, coarsley chopped

Serves 4 – Gluten Free*

Method

Wash the mussels under plenty of cold, running water, discarding any open ones that won’t close when lightly squeezed ot tapped.

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with the back of a large knife, giving the mussels another quick rinse to remove any little pieces of shell and beard.

Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels (it should only be half full so that thay have enough space to steam).

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.

Give the pan a good shake every now and then.

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Spoon into four large warmed bowls (discarding any closed mussels)

Serve with lots of crusty bread (chose your favourtie Gluten free bread for a gluten free version), to mop up the creamy sauce.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Place in a large non-stick roasting tin and toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes.

Cut the chicken thighs in half, add the smoked paprika along with the dried chillies and cinnamon, if using. Scatter with half the thyme leaves, season with salt and pepper, stir through and set aside.

Make a nick in the skin of the chorizo then, peel away the papery skin and cut into chunks or rounds.

When the potatoes have had 15 minutes roasting, give them a stir, then nestle the chicken and tomatoes into the pan.

Scatter with the chorizo, garlic and the remaining thyme leaves, then season with salt and pepper.

Drizzle the remaining oil all over, and return to the oven to roast for 20 minutes more, stirring half-way.

Cook until the chicken is cooked through and the potatoes and tomatoes are turning golden brown and crisp at the edges

Serve and enjoy….

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Along with Welsh Cakes, I remember my Welsh paternal Grandmother Gwen making this wonderfully sticky cake. Although this tea-bread is made using yeast by commercial bakers, my grandmother’s recipe for Bara Brith or ‘Mottled Bread’ uses a standard quick mix method once you’ve soaked the dried fruit in tea.

Makes 1 cake

Ingredients

450g dried mixed fruit

250g brown sugar

300ml warm black tea (standard english tea-bag)

2 tsp mixed spice

450g self-raising flour

1 free-range egg, beaten

Method

In a large bowl soak the fruit and sugar in strained tea and leave overnight.

Next day preheat the oven to 170C/325F/Gas 3.

Line a 900g/2lb loaf tin with baking parchment.

Mix the remaining ingredients into the fruit mixture and beat well.

Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

My Welsh grandmother, Gwen, always had a batch of these ready for when we went to see herwhen I was younger. So they still remind me of her. These griddle cakes are really quick ad easy to make and make a great tea time treat alongside with the other Welsh favourite; ‘Bara Brith‘.

Makes 8-10

Ingredients

225g self-raising flour

110g salted butter, diced

85g caster sugar, plus extra for dusting

handful of sultanas

1 free-range egg, beaten

milk, if needed

extra butter, for greasing

Method

Sift the flour into a bowl and add the diced butter.

Rub with your fingertips, until the mixture resembles breadcrumbs.(You can pusle in a food processor if you’re feeling lazy)

Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.

Roll the dough out on a floured board to a thickness of about 5mm.

Cut into rounds with a 7.5–10cm plain cutter.

Rub a heavy iron griddle or pan with butter, wipe away the excess and place on the hob until it is heated through.

Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.

This is one of those soups that bring memories of childhood in the cold British winter streaming back. It’s one of those warming comfort foods that my Mum used to cook to drive the cold from my little brother’s and my bones after playing outside. This Pea and ham soup is a really satisfying dinner, ready in 15 minutes, using simple ingredients you probably already have in the cupboard.

Method

Heat the oil or butter in a large saucepan on low or medium heat, then add the onion and potato.

Season with salt and pepper, then stir to coat the vegetables in the oil.

Take a piece of baking paper large enough to cover the top of the pan, scrunch it up, wet it then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly).

Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent.

Remove the paper and add the peas and stock to the pan, then bring to the boil.

Cook for a couple of minutes until all of the peas have floated to the top of the stock and are tender and bright.

Take the pan off the heat. Using an immersion blender, process the peas until very smooth.

Add the milk (or, if preferred, use more stock, water or cream).

Tear in most of the ham.

Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.

To serve, ladle the soup into bowls then scatter with the rest of the ham.

*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as products change their base ingredients frequently

Burns night is fast approaching and thoughts turn to Haggis. Although the regular accompaniment to this is ‘tatties and neeps’ I prefer Calpshot. I was introduced to this during a visit to the cafe at the top of Cairngorm Mountain a good few years ago. The chef was from the Orkney’s and this was was their staple addition to the Burns Night Meal.

Serves 4 – Gluten Free*

Ingredients

400g floury white potatoes such as Maris Piper, peeled and diced

400g carrots, diced

400g swede (The Scots know this as yellow turnip)

1 medium onion, finely diced

50g butter

100 ml double cream

Salt and pepper to taste

freshly grated nutmeg to taste

Method

Put the potatoes, swede, carrot and onion into a pan of boiling water and cook until tender.

My current fascination seems to be with food from the Moorish influenced regions of Europe and the Mediterranean. This wonderful Spanish fish and rice stew (paella) recipe is taken from the menu at Sam & Sam Clark’s Moro, a southern Mediterranean restaurant based in London’s vibrant East End.

Ingredients

300g North Atlantic prawns preferably in their shells

1l fish stock (use a gluten free stock for a gluten free version of the recipe)

We were sorting through the freezer this weekend working out what was stored in there and doing a bit of a rationalisation. I saw a bag of raw Pumpkin that had been saved this years Halloween ‘Jack O Lantern’. and wondered what I could do with it, maybe a Spiced Pumpkin soup or something more exotic. Sam and Sam Clarke at Moro, a Southern Mediterranean restaurant in London’s East End had a recipe for Jewelled Pumpkin Rice in their Moro East Cookbook, which looked stunning and defiantly one to try. The muted golds and yellow with the warming middle eastern spices are evocative of holidays in the North African side of the Med.

Serves 4 – 6 Gluten Free*

Ingredients

500g peeled and seeded Pumpkin, butternut, or other winter squash, cut into dice

Method

Preheat the oven to 230 degrees centigrade/Gas 8. Toss the squash with half of the salt and the olive oil. Spread in a baking tray, and roast for 30 minutes. Mix the saffron with 3 tbsp boiling water, and add 25g of the butter. Set aside.

Heat the remaining butter in a medium pan with the cinnamon and allspice until it foams, then add the onion and remaining 1/2 tsp of salt. Fry over a medium heat for 10-15 minutes, stirring occasionally, until soft and starting to colour. Add the barberries (or currants), pistachios, and cardamom, and cook for 10 minutes more, until the onion is golden and sweet.

Drain the rice and add it to the pan, stirring for a minute or two before pouring in the stock. Taste for seasoning, scatter with the roasted squash, cover with greaseproof paper and a tight-fitting lid, and cook over a high heat for 5 minutes. Reduce the heat to low and simmer for a final 5 minutes. Remove the lid and greaseproof paper, and drizzle with the buttery saffron water. Replace the lid and leave to rest, off the heat, for 5-10 minutes.

It can be served as a vegetarian main or as a spiced side dish to a Tagine.

*Gluten Free - Although I make every effort to ensure that the ingredients list
are gluten free, you should double check at the time of using as products change
their base ingredients frequently.

]]>https://alittlethoughtforfood.wordpress.com/2013/01/06/jewelled-pumpkin-rice/feed/0notthatmrtJewelled Pumpkin RiceOil Infusionshttps://alittlethoughtforfood.wordpress.com/2013/01/03/oil_infusion/
https://alittlethoughtforfood.wordpress.com/2013/01/03/oil_infusion/#respondThu, 03 Jan 2013 11:50:33 +0000http://alittlethoughtforfood.wordpress.com/2013/01/03/339/Homemade With Mess: Flavoured oils are one of my kitchen essentials. If you go to any farmers market there is almost always a flavoured olive oil stand, and they are usually crazily expensive! What is great though is these are so cheap and easy to do yourself. Simply get yourself some oil…]]>

During a quiet moment, which a few and far between during the holiday break, I had a chance to look for new foodie ideas and recipes. This one reminded me that I should get as batch of flavoured oils on the go again, The Rosemary and Garlic infused oil is a brilliant variation that I haven’t thought of, along with the Thai infusion!
Not That Mr T

Flavoured oils are one of my kitchen essentials. If you go to any farmers market there is almost always a flavoured olive oil stand, and they are usually crazily expensive! What is great though is these are so cheap and easy to do yourself. Simply get yourself some oil bottles, fill them with whatever takes your fancy and then top up with oil. These can also be re used again and again, just make sure you sterilise them between each use otherwise the insides will not stay so pretty. Leave them to fuse for a week or so and they are ready to go. Below are just a few suggestions of flavour combinations.

Hot and Spicy

Simply fill with chilli’s and some dried chilli flakes and then top up with olive oil. If the chilli’s are quite fat then just chop them in half.

This punchy red cocktail is from the menu at the Reform Social and Grill, in the Mandeville Hotel in London West End. Although it’s been inspired by tradition dating back to the days of an Victorian British Gentlemen’s Club, it’s far from stuffy!

The Boyo, a fruity rum based cocktail is certain to kick start the Christmas Festivities.

Serves 10-12 – Gluten Free*

Ingredients

300ml Pampero Rum

120ml Raspberry puree

120ml Strawberry Puree

120ml Blueberry Puree

90ml Vanilla Syrup (add a few drops of Vanilla Extract to a stock Sugar syrup)

Over the weekend I caught a re-run of Nigel Slater’s ‘12 Tastes of Christmas‘ and although I find some of his recipes a little over egg and mixed up these little beauties looked wonderful and will be on my cookery list over the next few days.

Makes 12

Ingredients

180g/6¼oz caster sugar

180g/6¼oz butter, softened

2 free-range eggs

80g/2¾oz plain flour

150g/5oz ground almonds

100g/3½oz marzipan

100g/3½oz blueberries

icing sugar, to serve

Method

Preheat the oven to 180C/350F/Gas 4.

Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one.

Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.

Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.

Break the marzipan into small 1cm bite sized nuggets and fold into the mixture.

Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.

Bake the cakes for 30 minutes, or until springy to the touch.

Dust with a little icing sugar and serve warm with a dash of cream. They are just as nice cold tho…

It’s the time of the year when family and friends pop round bearing Christmas cards and gifts and for those unexpected moments when unplanned vistors turn up, it’s always good t have something quick that you can prepare on the hop. This 10 to 15 minute wonder will have you passing round the festive cheer as quick as a flash.